Pork Chops with Raspberry Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again. Ingredients:
1/2 teaspoon dried thyme, crushed |
1/2 teaspoon dried sage, crushed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 (4 ounce) boneless pork loin chops |
1 tablespoon butter |
1 tablespoon olive oil |
1/4 cup seedless raspberry jam |
2 tablespoons orange juice |
2 tablespoons white wine vinegar |
4 sprigs fresh thyme (optional) |
Directions:
1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.
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